Homemade popcorn is an ideal lunch box filler. A healthier alternative to shop-bought salty snacks like crisps, because at home you can control how much salt and oil is used.

Ingredients

1 tsp (5 ml) sunflower oil

½ cup (125 ml) popcorn kernels

¼ tsp (1,2 ml) salt

2 tsp (10 ml) dried mixed herbs, origanum or paprika

Method

Place oil in a large pot with a lid and swirl to coat the base of the pot with the oil.

Sprinkle the kernels in an even layer on the base of the pot. Cover with a lid and heat over a medium heat.

When the popcorn kernels begin to pop, don’t leave the pot unattended. When there is more than 2 seconds between each ‘pop’, remove the pot from the heat. Do not remove the lid until the popping stops.

Mix the salt and herbs or spices and sprinkle over the hot popcorn. Toss through and allow to cool. Pack in an airtight container or a sealable plastic bag for a lunch box.